Zucchini pasta, spinach and sprouts. Topped with homemade pesto: Basil, avocado, garlic, lemon, sesame oil, almonds, sun dried tomatos and Himalayan sea salt. Stuffed some crimini mushrooms with the pesto and baked them to add on top. ✨🙌🏼✨ Sooooooooooooo yummy & always VEGANIC!!
“I know these fields and this gate!” Pippin said. “This is Bamfurlong, old Farmer Maggot’s land. That’s his farm away there in the trees.”
“One trouble after another!” said Frodo, looking nearly as much alarmed as if Pippin had declared the lane was the slot leading to a dragon’s den. The others looked at him in surprise.
“What’s wrong with old Maggot?” asked Pippin. “He’s a good friend to all the Brandybucks. Of course he’s a terror to trespassers, and keeps ferocious dogs but after all, folk down here are near the border and have to be more on their guard.”
“I know,” said Frodo. “But all the same,” he added with a shamefaced laugh, “I am terrified of him and his dogs. I have avoided his farm for years and years. He caught me several times trespassing after mushrooms, when I was a youngster at Brandy Hall.” — The Lord of The Rings, by J. R. R. Tolkien.
Incredibly rich and creamy, a little of this soup goes a long way. The beef broth and smoked salt bring out the earthiness of the mushrooms, while the cheese and cream add to the wonderful texture. Consider serving with some crusty white bread to soak up every bit of soup from the bowl.
2 tbs. butter
1 large onion, diced
4 oz. shitake mushrooms, roughly chopped
10 oz. crimini mushrooms, roughly chopped
2 cups beef broth
1 tsp. smoked salt
1 cup cream
1 tbs. sherry
⅓ cup finely shredded sharp cheddar, plus more for garnish
Melt the butter in a saucepan. Add the onion, then cook until they are softened but not yet brown.
Add the chopped mushrooms and stir to coat them with the butter. Cover with the broth and cream, then add the salt, and bring to just under a simmer for 30 minutes.
Using a slotted spoon, scoop out ½ cup of the cooked mushrooms and onions, and set aside as a garnish. Puree the rest of the soup, using either a submersible blender or a food processor. When the texture is smooth and creamy, add the sherry and the grated cheese, then stir to combine.
Scoop into bowls, garnish with the reserved mushrooms, and shred a little extra cheese over the top.
*It’s interesting to note that in March 1958, Tolkien had attended a “Hobbit Dinner” organised by Voorhoeve en Dietrich, a Rotterdam bookseller, where he was served “maggot-soup.” It was, of course, mushroom soup, named after Farmer Maggot and his renowned mushrooms, not a soup of vermin at all. However, it was quite an embarrassing moment for author and booksellers alike!
Hi!! I'm not sure if you know how to answer my question, but here it is: I've been switching my lifestyle to mainly raw/ 801010 lately (from healthy vegan) and I'm concerned: is it really true that every essential vitamin is found in raw plants? I keep reading that legumes, grains and such have somewhat better health benefits. If I do go raw and fruit-based will I be missing something and what should I mainly eat thats of essential nutritional value?
The short answer to the first question, I believe, is yes (: Two texts which have particularly inspired me personally are The 801010 Diet by Douglas Graham and The China Study by T.Colin Campbell & Thomas.M Campbell. Both fully support and encourage veganism. The former strongly recommends an entirely raw diet. The latter focuses primarily on the link between nutrition and disease, observing the correlations of consumption of meat/dairy vs plant-foods and the consequences on human health.
I have currently opted for an ‘in-between’ [cooked vegan and fully raw vegan] option - not to be confused as being ‘the best of both worlds’- but for me right now it’s the best way to incorporate a high level of raw foods into my diet in a comfortably affordable way. The staples I aim to include most days are sweet fruits & other fruits during the day; greens late afternoon (if I haven’t already eaten some with fruit) in the form of a salad; followed by cooked carbs such as rice [or sometimes lentils] and steamed vegetables. The latter meal is used as an affordable way to increase protein & iron levels etc. but is by no means necessary in order to sustain good health if access to an unlimited supply of greens and ripe fruit is available.
Veganism is not expensive, but a raw vegan diet can be, particularly when you have limited access to fresh produce. Growing some of your own food to supplement the diet can make all the difference in terms of creating a financially sustainable solution to this challenge. I really can’t wait to have the opportunity to try this myself. I find the prospect of growing my own food hugely exciting! (: Anyway, I’m straying from the question…
Key staples on a fully raw diet are: greens (e.g. lettuce, cucumber, chard) and sweet fruits (e.g. bananas, dates). A variety of other fruit is also very important, along with small quantities of nuts, seeds [and avocado if desired]. The easiest way to get to grips with the amount you require and the essential nutrients found in various foods is to use something like cronometer, where you can track the percentage of the RDAs you currently consume and highlight exactly what you’re missing, if anything.
I answered a question recently (here) which considers various nutrients commonly overlooked or ‘forgotten’ on a raw vegan diet, and how to source these nutrients naturally from raw plant foods. I’ve also since come across some useful info on incrediblesmoothies.com.
The image below (from fullyraw.com) illustrates a rough gauge of the ratios of each kind of food to incorporate into a fully raw vegan lifestyle.
There are loads of great examples showing what various people consume in a day on a fully raw lifestyle, but there is no set amount of calories or combinations of food that will suit everyone. Here are a few videos from a selection of raw vegans showing their average daily consumption:
Dinner tonight: Squid Ink Linguine with Pepper & Asiago Chicken Sausage, Red Pepper, Zucchini, Crimini Mushrooms and Basil Pesto. Served with Kale/Carrot/Apple Salad dressed with Raspberry Blush Vinaigrette and Tomato-Basil Feta. Imported Garlic Breadsticks on the side.